Skip to content
SafetyCulture
Template

Yellow Book Weekly Kitchen Deep Clean Checklist

by Jade Campion, from the Community

0
Get this template

This Yellow Book weekly deep clean checklist standardizes back-of-house sanitation for restaurants and commercial kitchens from Monday to Friday. It covers fryers, dishwashers, cookers, char grills, bun toasters, thermodyne units, service fridges and freezers, microwaves, walk-in fridge and freezer, front and back lines, shelving, walls, skirting, floors (deck scrubbing), waste oil storage, locker rooms, canopies and filters, and the service lift. Each task includes guidance on expected cleanliness, photo evidence prompts, reasons for non-completion, and sign-off to ensure accountability and food safety compliance.

With SafetyCulture you can

Digitize any process, procedure or policy
Eliminate mistakes made by paper-based processes
Create and share professional reports instantly
Confirm accountability and compliance with a digital log

With SafetyCulture you can

Digitize any process, procedure or policy
Eliminate mistakes made by paper-based processes
Create and share professional reports instantly
Confirm accountability and compliance with a digital log

About author

Community

This community page makes available free workplace checklists and templates created by other users within the SafetyCulture community. SafetyCulture has re-published this content and where possible, has credited the original author. SafetyCulture has not verified the accuracy, reliability or suitability of any community content. You agree that your use of any of this content is in accordance with SafetyCulture’s Terms and Conditions.